Kate Weiser shares the story of tackling packaging & shipping for a very unique product! Talk to anyone in the chocolate business and they will tell you that shipping is a huge challenge. Chocolate is delicate, it can scuff, scratch or break. It is very sensitive to changes in temperature,…

On a very cold and rainy day, I’m reading Wired Magazine (don’t ask why) and in their “science” section there is a feature article entitled: Hot Cocoa Mix Has the Same Stuff Your iPhone Screen Is Made Of. So, of course, I have to read this since its talking about…

Questions about Ecole Chocolat Programs

If you have questions about our Ecole Chocolat programs, please email us at and we will be happy to give you a quick answer. Please don’t post questions in the comments to a blog post as we want to keep the conversation focused on the posting’s topic.

Ecole Chocolat’s Newsletter

Sign up for Ecole Chocolat’s newsletter for important program registration deadlines, chocolate news and more!

3 days agoby ecolechocolatJoin us in Costa Rica! . March 3 - 9, 2019 . Explore cacao cultivation, post-harvest processing & artisanal chocolate making! You’ll be guided by local experts Julio Fernandez Amon founder of the award-winning @sibuchocolate & Steve Devries. . You’ll visit cacao plantations, and experience the entire chocolate making process from tree to bar, including working with both industrial & artisanal equipment. You will gain an invaluable understanding of chocolate making & how cacao cultivation & processing impacts bean flavor & quality. . This program is only offered every other year, so don’t miss out! The deadline to register is

Bean2bonbon – About the authors

Rachel McKinley

As a chocolatier, I love the blend of science and art that results from working with our fine chocolate medium. My days are filled with creating new products, experimenting in my chocolate lab, working with my clients and customers while a the same time instructing for Ecole Chocolat programs. I find great pleasure in helping people passionate about chocolate achieve their goals and fulfill their dreams. I have a degree in microbiology and a degree in English literature, so I have a creative side and a technical side, and [chocolatiering] really married those things for me quite beautifully.

Alysha Kropf

I spent several years in the not-for-profit sector with roles in communications, marketing and program management before joining Ecole Chocolat as the Program and Marketing Director. I leaped at a role where I could combine my love of writing with my love of chocolate! Still relatively new to the world of chocolate, I have jumped in with both feet and love learning more every day. When I’m not reading about chocolate, or writing about chocolate, or eating (sorry “tasting”) chocolate, I’m chasing after one or all of my three boys, ages nine, five and five.